Jump to recipe
Do you have a great baker in your office? No? You should probably quit.
We have Lynn and she makes many Mondays bearable with the homemade treats she brings us. Recently she made these little melt-in-your mouth gems. So delicious were these cookies that I probably got all my steps in walking over to our designated “treat area” for “one more.”
The recipe comes from Baked from Scratch, a cookbook collection of recipes from the magazine of the same name.
Dried Cranberry Shortbread Cookies from Bake From Scratch
- 1 cup (227 grams) unsalted butter, softened
- 1/2 cup (60 grams) confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup (32 grams) finely chopped dried cranberries
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners' sugar at medium speed until creamy, 3-4 minutes, stopping to scrape sides of bowl as necessary. Beat in vanilla.
- In a medium bowl, sift together flour and salt. With mixer on low, gradually add flour mixture to butter mixture, beating until combined. Beat in cranberries (increase speed to medium high briefly to fully incorporate cranberries). Turn dough out onto counter top and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/4" thickness (if dough is very cold it may need a few whacks with the rolling pin before you can roll it out). Using a 1-1/2" round cookie cutter dipped in flour, cut dough and place on prepared pans. Refrigerate 15 minutes.
- Bake until lightly browned, 10-15 minutes (rotating pans halfway if necessary). Let cool on pans 3 minutes. Remove to a wire rack to cool completely. Store in an airtight container for up to 1 week.
© 2021 Courtesy of katecooksthebooks.com